With all the appeal of an indulgent kebab, these koftas are incredibly moreish on their own with a drizzle of tahini sauce on top

Ingredients

• 2 x 400g cans chickpeas
• 3 garlic cloves, crushed
• 1 carrot, peeled & grated
• 300g sweet potato, grated with skin left on
• small packet (30g) fresh coriander, finely chopped
• 4 spring onions, finely sliced
• 1tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp chilli flakes
• 4 tbsp chickpea flour (gram flour)
• 1 egg
• Good quality sea salt flakes & freshly ground pepper
• vegetable oil for frying
• 500g Greek yoghurt
• 1 garlic clove, crushed
• 2 tsp ground coriander
• 3 tbsp thick tahini
• 3 tbsp lemon, juice
• Good quality sea salt & freshly ground pepper